If you like seafood, you may have tried a crab cake before. This is a savory fishcake made with crab meat, breadcrumbs, and eggs. Crab cakes are very popular on the east coast of the United States, particularly in cities near the ocean. This guide will share some interesting information about how this food became a favorite meal in the U.S. 

The Origin of Crab Cakes 

No one knows exactly when the first crab cakes were made, but the most popular theory dates back to the sixteenth century. It is believed that local Native American women in the Chesapeake Bay area mixed crab meat with cornmeal, herbs, and vegetables before cooking them in bear fat. They were referred to as “cakes of crab.” 

However, this dish did not become popular until much later because crab meat was difficult to access at the time, and the meat spoiled quickly without refrigerators. 

The Seafood Dish’s Rise to Fame

As refrigeration became more accessible in the 1920s, crab cakes slowly became more popular. However, the term “crab cake” didn’t become official until a recipe under the name was published in a popular cookbook in the 1930s. This seafood dish is now a staple in Maryland and across the east coast. 

Some restaurants serve crab cakes with remoulade, which is similar to a tartar sauce. Others prefer to leave the cakes plain to allow diners to enjoy undiluted crab flavor. 

If you want to try delicious and authentic crab cakes, head to LoLo's Seafood Shack in Manhattan. This seafood restaurant serves a wide variety of dishes, including New England favorites like crab cakes and snow crab steam pots. They also add a Caribbean twist to many of their menu items. Executive chef Raymond Mohan grew up in the South American country of Guyana and brings an exciting flair to every item. Visit their website to see their full menu or call (646) 649-3356 to place an order.